HoReCa is a fast-growing, highly competitive industry constantly on the move. Professional attitude, expertise and reliability are not enough to dominate the market – creativity and continuous training are pivotal for businesses to play a key role and offer a high-quality service to customers.

Horeca Masterschool was founded to help small, medium and large enterprises, bars, restaurants, hotels and caterers. It turns to individual professionals and entrepreneurs alike – all those who commit themselves to their own business and assess the quality of their service according to the degree of customer satisfaction. Horeca Masterschool is a hub where professionals meet up and share ideas to keep abreast of any developments in the industry and raise awareness of their work. It is a pool of information accurately handled and shared by insiders who are constantly focused on the latest trends and new consumers’ behaviours. Horeca Masterschool wisely combines innovation and tradition into a winning mix which leads to quality.

Horeca Masterschool is not only a blog, it is your invisible partner. It assists you in your daily work by helping you face routine problems as well as the unexpected difficulties which may arise in such a changeable – though challenging – job. It offers advice and solutions to provide a better service to customers as well as a better environment to the professionals working in the kitchen, behind the counter or in the background in general.

Last March 18th the dates of the next edition of “The Best Chef Awards” were announced, one of the most important events in the world in the food sector, where awards are given to the best international chefs.

The fourth edition of Care’s – The Ethical Chef’s Days, an Italian event that brought together 30 of the best chefs from around the world, took place from 28 to 31 March. The event was born with the aim of promoting an ethical and sustainable approach to food and to talk about eco-sustainable practices even outside the kitchen.

The new revitalization and redevelopment project of Borgo San Felice combines high-level catering, luxury and tradition. The three-year renovation of the Relais & Châteaux involved the entire village. This famous Tuscan village, opened in 1991, includes a 5-star hotel, two restaurants, a swimming pool, a gym, tennis courts, a spa and many other comforts.

Already in ancient times it had been noticed how some waters had the peculiarity of badly melting soap and not being suitable for cooking food. In the middle of 1700s the richest magnesium and calcium waters began to be called hard waters and the term is still used today to classify the waters according to their salt content.

Do not miss this important event organized for this first edition at the Palacongressi in Rimini on March 12th. The Forum della Ristorazione will be a moment of confrontation and sharing for all the operators…

A few days ago Massimo Bottura, twice winner of the World’s 50 Best Restaurants, opened his new restaurant inside the Hotel W The Palm in Dubai in the exclusive Marriott group resort. Needless to say, the opening immediately sold out.

The newyear that has just begun is already doing a lot of discussion in terms of revolutions and gastronomic tendencies. The world of catering is constantly evolving since it has to deal with an increasingly demanding…